SESAME GINGER SALMON
A super easy salmon dish bursting with so much flavor, and it's hearty-healthy too!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
ORANGE GINGER SALMON RECIPE BY TASTY
Here's what you need: honey, hot water, fresh ginger, garlic, fresh orange juice, orange, soy sauce, rice vinegar, red pepper flakes, kosher salt, salmon fillets, fresh cilantro, rice, broccoli
Provided by FoodSaver
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
- Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
- On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
- Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
- While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
- Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
- While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
- Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
- Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 18 grams, Fat 16 grams, Fiber 1 gram, Protein 26 grams, Sugar 13 grams
ASIAN-STYLE STEAMED SALMON (QUICK & EASY) / 清蒸三文鱼
There are tons of ways to eat salmon and this might the tastiest way! Here is how to cook salmon like a Chinese.
Provided by jinatzc
Categories Main Course
Number Of Ingredients 7
Steps:
- Chop some scallion and ginger and put them in a bowl
- Smash a clove of garlic and put it in the same bowl
- Heat up 2-3 tsp of oil (make sure it gets very hot)
- Pull the hot oil on the spices (it will make drizzling sounds)
- Add 1-2 tsp of soy sauce
- Dry the surface of the salmon with kitchen paper
- Slice the salmon fillet into 4 pieces
- Sprinkle on some salt
- Leave the light-salted salmon in the fridge for 15 mins or above
- Steam the salmon for 8-10 mins after the water starts to boil
- Spread the prepared sauce on the salmon
- Enjoy!
Nutrition Facts : Calories 345 kcal, Carbohydrate 1 g, Protein 40 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 109 mg, Sodium 3827 mg, Sugar 1 g, ServingSize 1 serving
STEAMED GINGER GARLIC SALMON
Make and share this Steamed Ginger Garlic Salmon recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Asian
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse salmon and pat dry.
- Cut into 4 to 6 pieces.
- In medium bowl, whisk together mirim, soy sauce, ginger, honey, hot sauce, garlic and onion.
- Add salmon.
- Turn to coat both sides.
- Refrigerate 1 hour.
- Reserving marinade, place salmon in large steamer basket or bamboo steamer above boiling water in pot or wok.
- Cover and steam 8 minutes (or until fish flakes easily and interior is opaque.) Meanwhile, strain marinade into a small pot, discarding solids.
- Bring to boil over high heat and boil for 30 seconds.
- Place salmon onto serving plates and drizzle with marinade.
- Sprinkle with coriander.
- Serves 4 to 6.
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SESAME GARLIC BAKED SALMON RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 6-8Total Time 32 minsCategory DinnerCalories 261 per serving
- Preheat oven to 400 degrees. Lightly coat a 2-qt casserole dish with cooking spray then place salmon filets skin side down, spaced evenly apart.
- Whisk soy sauce, sesame oil, fresh lemon juice, brown sugar, garlic, ginger, sesame seeds and crushed red pepper together until sugar is completely dissolved. Pour sauce over salmon filets.
- Bake salmon 18–24 minutes, depending on thickness and desired level of doneness. Baste salmon with sauce several times throughout the baking process.
- Remove from oven and let rest for a few minutes while spooning sauce over salmon until nicely coated. Serve with plenty of steamed rice and additional sauce on the side.
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- In a small glass or stainless-steel bowl, combine the sake, soy sauce, sesame oil, garlic, ginger, 1 tablespoon of the chives, the sugar, red-pepper flakes, and black pepper. Put the salmon steaks, in one layer, in a shallow Pyrex dish and pour the soy mixture over it.
- In a large pot, bring about 1 inch of water to a boil over high heat. Put the dish with the fish and sauce in a large steamer basket. Put the basket over the boiling water and cover. Reduce the heat to moderately high and cook until the salmon is just barely done (the fish should still be translucent in the center), about 10 minutes. Serve the salmon steaks with the cooking juices poured over them and the remaining 1 tablespoon chives sprinkled on top.
CRISPY SCALLION GINGER SALMON RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (27)Total Time 25 minsCategory Fish And SeafoodCalories 308 per serving
- Place a frying pan (we used a cast-iron skillet), over medium-high heat. Spread two tablespoons of oil evenly in the pan. Place the salmon in the pan skin-side down. Cook the salmon on each side for 4-7 minutes, depending on the thickness of the piece. These somewhat thicker fillets took closer to 7 minutes on each side. Don’t fuss with the salmon while it cooks.
- As a little cheat, look at the side of your filet. There should be no appearance of rawness in the middle. As the cooked salmon converges in the center of the cross-section of your filet as you sear each side, you’ll be able to get a decent sense of when your salmon is cooked.
- While the salmon is cooking, in a small bowl, mix together the water, soy sauce, sugar, sesame oil, and salt. Set aside.
- Transfer the cooked filets to a plate. In the same pan you seared the salmon in, add 2 tablespoons of oil, and lightly fry the ginger until crisp. Add the scallions and cook until wilted, followed by the prepared soy sauce mixture. Bring the sauce to a boil, and turn off the heat.
ASIAN-STYLE STEAMED SALMON | RICARDO
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5/5 (68)Total Time 23 minsCategory Main DishesCalories 320 per serving
CRISPY SALMON WITH GINGER SOY SAUCE - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (1)Total Time 15 minsCategory MainCalories 234 per serving
- Check salmon carefully. Use a paring knife to scale the salmon (if any scales remain) and use a pair of fish tweezers to remove pin bones (if necessary). Thoroughly pat dry salmon with paper towel.
- Place one piece of salmon into the skillet, skin side down. Immediately use a spatula to push the salmon against the skillet (*see footnote 1) and turn to medium low heat. Let cook for 1 minute without moving your spatula. Continue cooking and move spatula around the salmon to press the fillet firmly and thoroughly, 2 to 3 minutes. When the shape of the skin is set, you can add the second piece of salmon and cook with the same method. Cook salmon until the skin is nicely browned and crispy, and the flesh is mostly cooked through. It takes 6 to 8 minutes, depending on the thickness of the salmon. Flip and cook the other side until just cooked, 1 minute or less.
BAKED SALMON IN GARLIC AND GINGER RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
Ratings 6Servings 4Cuisine ChineseCategory Main Dish
- Marinate: Start by patting dry the salmon fillets with a kitchen towel or paper towel and place them in a mixing bowl.
- Add the remaining sauce and seasonings (soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper) to coat the salmon fillets.
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